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My Easter Menu Favorites & Carrot Cupcakes. Eggcited?

 

Carrot Cake Cupcakes (healthier!)

Now that everyone has their Easter eggs colored it time to concern ourselves with the important things. Some of us hide candy filled eggs around the yard. Others go to church, or bake a ham. Me? I don’t like green eggs and ham. But as you know, I’m always thinking about food. Are you having ham or lamb?

Easter wouldn’t be Easter without my carrot cupcakes loaded with cream cheese frosting. Or even deviled eggs. Wild Salmon with roasted asparagus  topped with Hollandaise sauce (recipes below.) I  like to change things up and serve both traditional dishes and add in something new each year. Here are a few easy appetizers and other favorites that I have in mind for Easter dinner, or anytime… What’s your favorite?

Happy Easter!

Lisa xo

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Bon Appétit!

Carrot Cake or Cupcakes~

  • 1 20-ounce can crushed pineapple
  • 2 cups whole-wheat pastry flour, (see Ingredient note)
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • pinch of nutmeg
  • 3 large eggs
  • 1 1/2 cups granulated sugar (or sweetener)
  • 3/4 cup non-fat buttermilk, (see Tip)
  • 1/2 cup canola or light olive oil
  • 2 teaspoons vanilla extract
  • 1/2 cup raisins and/or
  • 1/2 cup wild Maine blueberries (optional)
  • zest from 1 lemon or orange (optional)
  • 2 cups grated carrots, (4-6 medium)
  • 1/4 cup unsweetened flaked coconut
  • 1/2 cup chopped walnuts, toasted (see Tip)

FROSTING

  • 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 1 cup confectioners’ sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons toasted flaked coconut (optional garnish)
  • 2 tablespoons chopped toasted walnuts (optional garnish)

PREPARATION:

Pre-heat oven to 350°F. Coat a 9″X 13″ baking pan or cupcake tins with cooking spray

  1. Drain the pineapple in a colander or sieve set over a bowl, pressing out the juice. Reserve the drained pineapple and 1/4 cup of the juice.
  2. Whisk the flour, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, (raisins and/or blueberries) carrots, 1/4 cup coconut and zest. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  3. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Cupcakes take 20 minutes or so. Let it cool completely on a wire rack before frosting.
  4. To prepare frosting: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until light, smooth and creamy. Spread the frosting over the cooled cake or cupcakes. Sprinkle with toasted coconut and/or toasted walnuts for a lovely presentation.

TIPS & NOTES

  • Ingredient Notes: Whole-wheat pastry flour (finely ground), lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. You can store it in the freezer.
  • Tips: No buttermilk? Make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. You may use lite sour cream or Greek yogurt.
  • To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes, watching carefully.

A Simple Deviled Egg Recipe

 

 

 

 

 

 

 

 

 

 

Simple Grilled, Baked or Broiled Salmon with Asparagus

 

 

 

 

 

 

 

 Classic French Hollandaise Sauce

My BBQ Favorites.. & A Great Grilled Romaine Recipe

Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! Add lots of Parmesan cheese, tomatoes, and olives. We’ve tossed some Romaine lettuce on the BBQ several times this summer… Everyone loves it.

Below, I listed some of my favorite foods to grill. I even like to BBQ fruit. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??

Bon Appétit!

~Lisa xo

 

Perfect Turkey Burgers ~ Juicy!

 

Simple Grilled, Baked or Broiled Salmon with Asparagus

 

 

Grilled Zucchini with a Spicy Sauce

 

 

Grilled Chicken With Blueberry BBQ Sauce

 

 

Grilled Corn with Lime and Basil

 

 

How to Steam Lobster and Clams:

(Not grilled, but I do love lobster)

 

 Grilled Romaine Recipe

 

Ingredients:

  • (serves 4)
  • 2 heads of Romaine, sliced in half, (keeping the stem ends attached)
  • Olive oil, for grilling and dressing
  • 1/2 cup Parmesan cheese
  • 1 lemon, quartered
  • Roasted garlic, minced (optional)
  • Tomatoes (optional)
  • Black olives (optional)

*Or serve with your favorite Caesar dressing.

 

Preparation:

Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.

Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.

Enjoy!

 

Lobster Mac & Cheese

You know, there’s nothing in this world that tastes as wonderful as Lobster Mac & Cheese. A plate of gourmet homemade creamy cheesy pasta tossed with Maine lobster. Heavenly. Exquisite flavor. Pure awesomeness. The ultimate comfort food. That’s it!

Several high-end restaurants in the U.S. offer this divine dish on the menu. The first time that I was served Lobster Mac & Cheese, I said “WOW, two of my favorite foods in one plate how freakin’ amazing is this!!!

Do yourself a favor and make this delish dish of lobster lusciousness very soon…

Bon Appétit!

*Now, please don’t forget to show “Baked in Maine” some LOVE by subscribing to e-mails to receive my new posts. Oh, and I’m going to do another GIVE-AWAY next week!!! So, lovely fans, please tell me in the comments section below what YOU want… Do you prefer a best-seller famous chef Amazon cookbook, a Maine cookbook (Maine author!), a Baked in Maine t-shirt or Baked in Maine apron? FREE stuff!

 

 

Lobster Mac & Cheese

Ingredients:

  • Sea salt and pepper
  • 1 pound elbow, shell or farfalle pasta
  • 1 quart milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • 1/2 cup flour
  • 8 ounces Gruyere, Fontina or Jack cheese, grated
  • 12 ounces extra-sharp cheddar cheese, grated
  • 1/2 cup of Parmesan cheese, grated
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg or a pinch of cayenne
  • 1 1/2 pounds cooked maine lobster meat, (reserve any juices)
  • 1 cup of Panko bread crumbs or crushed Ritz crackers.
  • 1 Tablespoon fresh parsley, chopped

Directions:

Preheat the oven to 375 degrees F. Grease a large casserole dish.

A great way to use left-over lobster (if that’s even possible) or how-to steam lobster’s click here… Lobster!

In a large pot, boil some water. Add the pasta and salt. Cook al-dente, according to package directions, about 6 to 8 minutes, drain well.

Meanwhile, in another large pot, (make your roux) melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk. Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, a little more salt & pepper, and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.

Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and brown. Top with fresh parsley. That’s it, simple!

Enjoy!


 

Shrimp and Orzo Salad

 

I have to share with you my new favorite summer salad. A wonderful simple and delicious side-dish with shrimp, lots of fresh herbs and gorgeous garden vegetables. One that is both cool and classy at the same time. A truly magical combination of exquisite flavors that is sure to bring smiles to everyone at your table. Let this shrimp salad rock your next BBQ!

Bon Appétit!

You can see the recipe (below) is super easy. I really do love the addition of Major Grey Chutney. A little spicy and sweet (jut like me!) Oh, I’ve listed several optional ingredients for you. This is your salad now, have fun and make it any way you want…

 

Shrimp and Orzo Salad

(recipe courtesy James Fielder)

 

Ingredients:

1 16 oz box of orzo (rice-shaped pasta)

1 cucumber, diced into ¼ -inch-thick pieces

8-12 oz. of cooked salad shrimp

1/2 cup Major Grey Chutney

1/2 cup mayonnaise

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

Salt and pepper, to taste

1 tablespoon fresh lemon juice, and zest

1 tablespoon olive oil

5 oz. of feta cheese, crumbled (optional)

1 pint cherry tomatoes, halved (optional)

1 bunch green onions, chopped (optional)

1 pint fresh peas (optional)

 

Method:

*Note: We buy 2-3 (4 oz.) bags of inexpensive frozen (wild-caught) salad shrimp.

Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add everything listed above that you like. Toss well and refrigerate.

Enjoy!

 

 

 

Fabulous Fish Chowder (New England Style)

Fish chowder is comfort food at it’s finest. Those fabulous flavors always remind me of the Maine Coast. Have you ever made a fish or seafood chowder? Well, you’re in for a real treat. I’m going to share with you a delightfully simple, and versatile chowder recipe. One that’s both elegant and casual yet not too fussy or fancy. Now you can make perfect New England fish, lobster, clam or seafood “chowdah” every time, I promise.

I’ve made some nice new changes to the www.bakedinmaine.com home page for your shopping pleasure. Added links to some of my favorite things from the awesome Amazon: fabulous kitchen tools, the best cookbooks and brand new! Baked in Maine t-shirts, clothing and cool NEW gift items. So, shop away! Or at least look around a little. Let me know what you think..

Thank you for leaving you questions and comments below, I really do enjoy reading them. ~Lisa xo

New England Fish Chowder

Ingredients:

  • 3 tablespoon butter or sub. olive oil or Smart Balance
  • * salt pork or bacon (optional)
  • 1 large onion, chopped
  • 1 celery stalk, diced fine
  • 2 tablespoons of flour, or a GF substitute (to thicken, optional)
  • 2-3 large potatoes, peeled, cooked, cooled and cut into 3/4-inch cubes
  • 1 bay leaf
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 1/2 to 2 lbs of haddock, cod, tilapia or another firm white boneless fish. Or seafood: 2 cups of clams, oysters, lobster, shrimp or scallops.
  • 1 1/2 cups heavy cream or milk
  • 2 tablespoons fresh parsley, chopped (optional)
  • Saltine or oyster crackers

* Notes: My Grandmother’s both used to add flavorful chopped salt pork to the pan (old-school) in addition to a little butter.  (yikes, I know!). I don’t bother with fish stock. Who actually does? Fresh wild-caught fish is preferred but a creamy chowder is a great way to use inexpensive frozen fish. Here in Maine we use Haddock, you can use your local favorite wild-caught white fish.

*This is the same method used to make clam or seafood chowder. Be sure to reserve all of the fish/seafood juices to add to your chowder. I like to use baked potatoes or red boiled potatoes.

Directions:

1. Cook the potatoes ahead, (bake or boil potatoes). Make sure they’re peeled, well chilled and diced.

2. Melt the butter in a large soup pot on medium heat. Add the onions, celery, bay leaf and salt & pepper. Cook until soft and translucent. Add the flour or gluten-free thickener, (if using either), and cook 5 more minutes.

3. Slowly add the cream or milk, stirring to thicken (with the roux). Heat to a simmer but be very careful not to boil.

4. Add the fish whole, (it will break-up as it cooks) or the seafood pieces. Then add the cooked, diced potatoes. Heat on a careful low and slow simmer for 10-15 minutes.

5. Garnish with the chopped parsley and served with saltines  or oyster crackers.

6. Enjoy!